In a separate bowl, beat the egg whites with the salt until stiff peaks form. Fold the beaten egg whites into the flour mixture.

Heat roughly ¼ Tbsp of butter in an 8” skillet over medium-high heat.

Arrange some of the apple slices in the hot skillet. Let the apple slices caramelize for 30-45 seconds.

Spoon enough batter into the skillet to fill the entire pan in a ¼ – ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)

When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake. Cook for 2-3 minutes on the second side. Then, slide the pancake onto a serving platter.

Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.)

Sprinkle the pancakes with cinnamon sugar to serve.

TÖLTÖTT KÁPOSZTA

This Hungarian dish from food blog whats4eats consists of cabbage leaves wrapped around a meaty filling. It’s hearty and perfect for crisp fall nights on the patio huddled up around the fire pit.

What You Need:

Green or Savoy cabbage, core removed — 1 head

Oil or butter — 2 tablespoons

Onion, finely chopped — 1

Garlic, minced — 2 or 3 cloves

Ground beef — 3/4 pound

Ground pork — 3/4 pound

Rice — 1 1/2 cups

Eggs, beaten — 2

Hungarian paprika — 2 tablespoons

Salt and pepper — to taste

Tomato sauce — 2 cups

Stock or water — 1 cup

Salt and pepper — to taste

Sauerkraut rinsed and squeezed dry — 2 pounds

Sour cream — 1 cup

What to Do:

Heat a large pot of salted water to a boil. Add the whole head of cabbage, core-side down and let it simmer for a minute or two. Use tongs to gently tease 8 to 10 large, whole leaves carefully from the outside of the head of cabbage. Plunge them into a bowl of cold water to stop them from cooking more. Remove the rest of the cabbage from the pot and save it for another use. Trim or lightly pound the large vein on the back of each whole cabbage leaf to make it flush with the surface of the leaf.

Preheat oven to 350°F. Heat the oil or butter in a skillet over medium flame and sauté the onion until it is translucent but not browned. Add the garlic and saute for another minute or so. Remove the onions to a large bowl and cool. Add the ground meats, rice, egg, paprika, salt and pepper to the bowl with the onions and mix together well.

Lay a cabbage leaf out on a work surface, vein-side down, and put about 1/3 cup of meat filling in the middle. Fold the bottom of the leaf up over the filling, then fold in each side. Roll the leaf up loosely over the filling like an eggroll. Do not roll up the cabbage rolls too tightly, as the rice needs room to expand as it cooks. Repeat with the rest of the leaves until the filling is used up.

Mix the tomato sauce, stock or water, salt and pepper together. Place about 1/4 cup of the sauce on the bottom of a large casserole or baking dish. Spread the rinsed sauerkraut over the bottom of the dish. Place all the cabbage rolls, seam-side-down, tightly into the dish. Pour the remaining sauce over the rolls.

Cover tightly with a lid or aluminum foil and place in the oven. Bake for 1 1/2 to 2 hours, adding water or stock to the dish as needed to keep it from drying out (the rice will soak up liquid as it cooks).

Top with the sour cream and serve hot from the dish.

POLLO ALLA CACCIATORA

This Italian hunter-style chicken dish is popular around the world. Cacciatore means ‘hunter’ and alla cacciatora means ‘hunter style’. The ingredients can vary wildly but this chicken based recipe will satisfy just about anyone.

What You Need:

Chicken, cut into serving pieces — 2 pounds

Flour — 1 cup

Salt — 1 teaspoon

Pepper — 1/2 teaspoon

Olive oil — 3 tablespoons

Onion, chopped — 1

Garlic, minced — 2 or 3 cloves

Porcini or other mushrooms, chopped (optional) — 2 cups

White or red wine — 1 cup

Tomatoes, chopped — 1 cup

Water or chicken stock — 2 cups

Parsley, chopped — 1/4 cup

Fresh rosemary, chopped — 2 teaspoons

Thyme — 1 teaspoon

Salt and pepper — to taste

What to Do:

Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.

Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and sauté for 2 to 3 minutes. Add the garlic and mushrooms and sauté for another 3 or 4 minutes, or until the mushrooms are wilted and cooked through.

Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.

Adjust seasoning to taste and serve with polenta or roasted potatoes.

BAECHU KIMCHI

Kimchi is a staple in Korean cuisine and was originally created to help the harvest last through long Korean winters. This cabbage based dish can work as a main course or as a side dish and can be stored in the fridge without spoiling.

Add the cabbage and salt to a large glass or plastic bowl and toss together well with clean hands. Cover with plastic wrap and set aside for 2 to 5 hours.

Place the cabbage, which should now be soft, in a colander. Rinse out the bowl and then rinse the cabbage well with water. Squeeze out excess water and return cabbage to the bowl. This step removes excess salt.

Add the remaining ingredients and stir together with a wooden spoon. Place into a large, clean glass or plastic crock, container or jar and tamp down to remove any air bubbles. Cover with a lid and let set in a cool, dark place for 2 or 3 days. While fermenting the kimchi gives off carbon dioxide, and you may need to open the container lids periodically to relieve pressure.

Transfer to a new container and store refrigerated for up to two weeks.

To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all the ingredients. Don’t over–stir. Knead into a dough. Cover with film wrap and rest for 40 minutes.

Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites turn opaque after mixing with the wine a few minutes later. Wipe the yolks dry with kitchen paper. Cut each into two halves. Set aside. Roll the lotus paste into a long tube.

Cut into 12 equal portions of 35 grams.

Roll each portion into a ball shape. Set aside and preheat the oven to 180°C.

For the Egg Wash

Whisk the egg yolk with the egg white. Sift through a fine sieve.

For the Filling

Divide the dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger.

Place the egg yolk inside and roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc.

Spray the mooncake mold and place the stuffed mooncake into the mold. Lightly press the mold handle, then remove the mooncake from the mold. Transfer the stuffed mooncake onto a lined baking tray.

Repeat this step to finish the remaining dough and lotus paste.

Bake in the preheated oven for about 10 to 12 minutes. Brush the mooncakes with egg wash, at about five minutes, before removing from the oven. Continue to bake until the pastry turns golden brown. Remove from oven and leave to cool on a wire rack. Store in an airtight container. The pastry will become soft and shiny in one or two days: the mooncake recipe is ready to be enjoyed.

These delicious international recipes are sure to satisfy. Take your patio cooking game to the next level with these awesome recipes.

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